Mike’s Deli Sandwiches is a small place with its front door on the side of the building that faces Military Road across from the Fashion Outlets. There are two four-person tables, a counter with several seats, along with a recliner and loveseat. The place is carefully decorated with dozens and dozens of tiny Corvettes.

The menu is not enormous, but if you want a deli sandwich (note the name of the place, Mike’s Deli Sandwiches) you’ll find what you want. All the usual meats and more are here – bologna, cappicola, chicken breast, turkey breast, Genoa and hard salami, Krakus and Virginia baked ham, corned beef, roast beef, pastrami, tuna (albacore), egg and chicken salad, chicken cordon bleu and even peanut butter and jelly. Regular sandwiches are $5.49, served with lettuce, tomato, pickle and chips or a small side order. Large sandwiches, with all of the above, are $6.99.

Sandwiches can be ordered with five kinds of cheese and four kinds of mustard.

There are also four specialty sandwiches (regular $5.49, large $6.99): the BLT, a Reuben, assorted, for which you can choose up to three deli meats, and a vegetarian sandwich. Five salads – Caesar, grilled chicken or julienne for $5.99 or garden and tuna for $5 – chili and a soup of the day (cup $2.50, bowl $3.50) fill out the menu.

John, Pat, John and I started our early dinner with one soup and one chili, each served in a pretty blue crock. The Italian wedding soup was packed with pasta and meatballs in a rich chicken stock, and the chili had deep, long-simmered flavor, although it could have been hotter.

Two of us ordered combos with a serving of potato and macaroni salad. The potato salad was flavored with mustard and very good; the mac salad was an over-mayonnaised mess.

All the sandwiches were delicious, with a thick layer of fresh-sliced lunch meat in each one. The Virginia ham sandwich on DiCamillo’s unseeded rye with Swiss and a turkey and Swiss on unseeded rye, each $7.75 in a combo, were extremely good.

The Reuben (ordered large and in a combo for $8.75) was the same thickness as the regular-sized sandwiches, but made on bread that was at about one-third bigger than the others. The corned beef was tender, nicely brined and plentiful, and the cheese was melty and flavorful, but this preparation could have used a bit more sauerkraut.

Our final choice was a special, Momma’s spicy chicken sandwich. Fresh sliced chicken breast was liberally sprinkled with what appeared to be Frank’s hot sauce, and while flavorful, it also had quite a kick.

The pickles were perfectly balanced between sour and sweet, crunchy and soft, with a lovely herbal dill accent.